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Tortelli di zucca con julienne di salvia noci

From: Port of the Month-Rome

Pumpkin ravioli with walnuts and sage sauce
Recipe from the Grande Hotel Parco dei Principi

Ingredients:
1 lb (500g) flour
2 2/3oz pumpkin smashed
Salt
Egg yokes
Parmesan cheese
Sage
Walnuts
Butter

Preparation:
Make fresh pasta with flour, salt, and egg yokes, refrigerate for 30 minutes. Cook pumpkin in oven until soft enough to cream, add parmesan cheese, and salt.

Roll out fresh pasta and cut into squares. Place a spoonful of pumpkin mixture in the center of square, and fold or “close� pasta to seal. Cook in boiling water. Dress with sage and melted butter.

Important Note: All recipes have been translated from Italian and measurements have been converted from grams to approximate ounces using 30 grams= 1 ounce. Amounts are not provided on some ingredients and nor are some of the cook times. Some things are just lost in translation. Results may very….good luck!